Sliced Lemon-Pistachio Chicken Over Greens

Cooking Light

3/4 cup cornflakes
2 tablespoons pistachios, toasted
1 teaspoon grated lemon rind
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
4 (4-ounce) skinned, boned chicken breast halves
1 tablespoon honey
Cooking spray
6 cups gourmet salad greens
1 tablespoon fresh lemon juice
1 teaspoon olive oil
Lemon wedges (optional)

Combine cornflakes, pistachios, rind, 1/4 teaspoon salt, and 1/4
teaspoon pepper in a food processor; pulse until coarsely ground. Place
crumb mixture in a shallow dish. Place each chicken breast half between
2 sheets of heavy-duty plastic wrap. Flatten to 1/4-inch thickness using
a meat mallet or rolling pin. Brush the chicken with honey. Dredge the
chicken in crumb mixture. Heat a large nonstick skillet coated with
cooking spray over medium heat. Add chicken, and saute 5 minutes on each
side or until done. Cut chicken into 1/2-inch strips; set aside. Place
salad greens in a large bowl. Combine 1/4 teaspoon salt, 1/4 teaspoon
pepper, juice, and oil, and drizzle over salad greens, tossing gently to
coat. Divide the salad greens and chicken evenly among 4 plates. Garnish
with lemon wedges, if desired.
Yield: 4 servings (serving size: 11/2 cups salad and 1 chicken breast
half).

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